Need a quick appetizer to take to that holiday
function? Want to impress at your annual
office party? Maybe you just want a
satisfying snack while watching the game?
The Four State Food Critic has your answer in today’s recipe.
Baked Chevre.
(Image Credit
– thehappyhousewife.com)
What is chevre, you ask?
Chevre (pronounced “chev-ra”) itself is a cheese made from goat’s
milk. The FSFC version is combination of
feta cheese and cream cheese, surrounded by your favorite marinara or spaghetti
sauce. Once heated up, this winning
an warm combination of tangy tomato sauce and silky smooth cheese is unbeatable on a
cracker or hunk of warm bread.
Baked Chevre
- 1 part Feta cheese (softened – you may need to nuke this a bit in the microwave)
- 2 parts Cream cheese (softened)
- 1 jar of marinara or spaghetti sauce
Combine the cheeses and mix together well. Place the cheese mixture in the center of an
oven/microwave safe bowl or dish and surround the outside with the marinara
sauce. Heat the bowl/dish in a 350
degree oven for about 15-20 minutes.
(You want the cheese to incorporate and really soften and the sauce to heat
through and begin to bubble.)
This recipe makes a little or a lot, depending on how big
you measure your ratio of feta/cream cheese.
Place the hot bowl on a platter and surround it with plenty
of crackers or hunks of assorted breads for dipping. You can refrigerate the leftovers and heat
them up again in the microwave for a late night snack or whenever you have the
urge to nosh.
No comments:
Post a Comment